Sour Cream Peach Pecan Pie
By á-24734
Rate this recipe
0/5
(0 Votes)
Ingredients
- Topping:
- Pastry for single crust pie (9 inch)
- 4 Cups Sliced Peaches, peeled
- 2 Tbs. Peach Preserves
- 1 Cup Sugar
- 1 Cup (8 oz.) Sour Cream
- 3 Egg Yolks
- 1/4 Cup Flour
- 1 tsp. Vanilla
- 1/2 Cup Flour
- 1/2 Brown Sugar, packed
- 1/4 Cup Sugar
- 3 Tbs. Chopped Pecans
- 1 tsp. Ground Cinnamon
- 1/4 Cup Butter, cold, cubed
Details
Preparation
Step 1
Line a 9" pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over the peaches. Bake at 425 degrees for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans, and cinnamon. Cut in the butter until crumbly; sprinkle over pie. Bake for an additional 15-20 minutes or until a knife inserted in the center comes out clean and topping is a golden brown. If necessary, cover the edges of pie crust with aluminum foil to prevent over-browning. Cool completely on a wire rack for 3 hours before serving. Store in refrigerator.
You'll also love
- Microwave Corn Pudding 0/5 (0 Votes)
- CREAMY CORN CHOWER, NINJA 0/5 (0 Votes)
- Golden Lemon Cheese Pie 0/5 (0 Votes)
- Banana Bread Bars 0/5 (0 Votes)
- Peach Jalapeno Jelly 0/5 (0 Votes)
Review this recipe